Homemade Salted Caramel Sauce

Smooth, creamy homemade salted caramel sauce recipe is perfect for sundaes, and great additions to other dessert recipes. Perfect gift for the holidays.

Homemade Salted Caramel Sauce

I made this and instantly fell in love. It is so divine, dreamy and creamy that I couldn’t keep it to myself. I had to share with my family. My family loved it so much, they fight over who gets the leftovers. It’s legit. I became known for this recipe that I even made it as favors for my wedding. Since then, I’ve used it in countless recipes and each one has been more scrumptious than the last!

How long is caramel sauce good for?

Homemade Salted Caramel Sauce

Smooth, creamy homemade salted caramel sauce recipe is perfect for sundaes, and great additions to other dessert recipes. Perfect gift for the holidays.

Course
Dessert

Prep Time5minutes

Cook Time15minutes

Total Time20minutes

Servings2cups

Ingredients

3/4cupunsalted buttercut into 6 chunks*

2cupsgranulated sugar

1cupheavy whipping cream

1tbspkosher salt or sea saltleveled

Instructions

In a medium saucepan, add in the sugar in an even layer. Heat the sugar over medium-high heat, stirring with a whisking as it begins to melt. ( The sugar may start forming clumps, it's ok, just keep stirring. As it cooks, it will melt back down.) Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. ( This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.) If you are using an instant-read thermometer, it will be around 350 degrees F.

As soon as the caramel reaches its sweet spot, add the butter all at once. **Be careful, as the caramel will bubble ferciously when the butter is added.** Whisk constantly the butter into the caramel until it is completely combined. Remove the pan from heat.

Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up.

Whisk until all of the cream has been incorporated and you have a smooth sauce. (the caramel will become super sticky and stringy when adding the cream, just keep stirring. It will eventally incorporate all together).

Add the kosher salt and stir with whisk until combined. Let it cool about 15 minutes before pouring into glass jar to give as a gift or in an air tight container to put into the fridge.

It can be stored in the fridge for up to one month.

Recipe Notes

I use the half sticks and cut the butter into halves. So I put 2 tablespoons in at a time.

Yes! I love making my own because it comes out SO MUCH BETTER. It took one bad batch to know what to look for, but after that, it’s like riding a bike. You don’t forget how to make it and it comes out SO GOOD every time.

Oh my goodness, I just whipped up this Carmel and I think it is literally the best I have ever had! I didnt pay enough attention as it was cooking and thought I ruined it but holy Carmel it’s amazing!
Thanks for the recipe, now if I can just stop eating it by the spoonful from the jar it will be a win! May have to make more 😂 (this recipe made a ton btw for anyone wondering)

Yay Jennifer, you don’t know how happy this makes me! Trust me, there’s been many times I thought I ruined it and it came out so good. Now you know why it makes a ton! Eating it out the jar is my favorite thing to do 🙂